How to make Sai Bhaji -
Popular Sindhi preparation of vegetables and greens cooked with spices .
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Spinach Leaves, Khatta Leaves (खट्टी भाजी)
Cuisine : Sindhi
Course : Main Course Vegetarian
For more recipes related to Sai Bhaji checkout Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi . You can also find more Main Course Vegetarian recipes like Ker Sangri Five Spice Tofu Soya Gavar ki Sabzi Tender Raw Jackfruit Sukke
Sai Bhaji Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sai Bhaji Recipe
Spinach Leaves 3 medium bunches
Khatta Leaves 1/4 medium bunch
Fresh fenugreek (methi) 1/4 medium bunch
Dill leaves (suva) 1/4 medium bunch
Split Bengal gram (chana dal) soaked 1/2 cup
Potatoes 4 small
Brinjal 1 medium
Tomatoes 3 medium
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Green chillies 2
Ginger grated 1 inch piece
Coriander powder 2 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Method
Step 1
Cut potatoes, brinjal and tomatoes into small cubes. Heat oil in a pressure cooker, add cumin seeds, green chillies, ginger and mix well.
Step 2
Add potatoes, brinjal and mix. Add coriander powder, red chilli powder and turmeric powder and mix well. Add tomatoes and let them cook for a while.
Step 3
Chop spinach, khatti bhaji, fenugreek leaves and dill leaves and add. Add salt and mix everything well.
Step 4
Add 2 cups water and mix. Add chana dal and stir.
Step 5
Cover the cooker with the lid and cook under pressure till 2 whistles are given out.
Step 6
When the pressure reduces, open the lid and mash well with a wooden churner. Serve it hot with bhooga chawar.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
